S
I admit it, I'm a loyal and faithful lover of carrot cake. If there is a choice in the window of every cake under the sun and carrot cake - I'll take the cinnamon-ey, sweet savouriness of the carrot cake every time. Maybe that's why it's a "you either love it or you hate it" type of cake. It reels you in with it's magic carrot spell and the next thing you know, you're actually having dreams about it.
I generally have it on my list of goodies to attack on my cheat day... But the day I actually craved a big fat chunk of the delicious cakey goodness was the day I knew I needed to break this spell! So, on my journey down the garden path to clean eating, I've discovered the amazingness of overnight oats. And since I'd love to eat carrot cake everyday, but know that sadly I cannot (no matter how much it makes me see in the dark), I made up this carrot-cake-inspired batch of overnight oat-ey deliciousness... Which turned out disgustingly good (and potentially just as addictive)...
WHAT YOU WILL NEED:
- 1 Carrot
- 1 cup Rolled Oats
- 2 cups Almond Milk
- Handful of Sultanas
- Handful of Nuts (I used cashews - but you can use any: hazelnuts, macadamias, almonds etc)
- TBSP of Flaxseeds (any other seeds you like too - chia, sunflower etc)
- Natural Sweetener (Natvia or Honey)
- 1/2 Apple
- 1/2 cup Coconut (Shredded or desiccated, your choice)
- 2 TBSP Cinnamon
- Pinch of Salt
HOW TO MAKE:
I like to follow a frame-work and mix to taste, so you'll just have to do that too. Mix and match what you like, change the measurements etc, just use this as a guide.
- Generally mix 1 part oats to 2 parts almond milk (so 2 cup oats + 4 cups almond milk)
- Grate the carrot, finely chop the apple, crush the nuts.
- Mix all the ingredients together in a large bowl.
- Add the cinnamon last to get an even spread and add more salt depending on taste.
Simply store in the fridge overnight - I leave mine uncovered - and in the morning, everything will be soaked together perfectly. You could add more milk if desired, eat cold or warmed up.
TO SERVE:
For a little extra topping or "icing" for your carrot cake oats, try this:
Mix 2-3 TBSP of natural Greek yoghurt with 1/2 tsp of Natvia and stack on top of your oats. Slice some fresh banana, spindle some cinnamon and drizzle a splash of maple syrup over the top.
TIP:
The oats will definitely taste better after a 2nd night in the fridge, so make enough for 2 mornings... at least! Enjoy xx
S
